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Coconut Rice Pancakes: Quick Gluten-Free Breakfast

Prep 10 min Cook 15 min Difficulty 1/5

Easy coconut rice pancakes using rice flour and coconut milk—gluten-free, dairy-free, ready in 25 minutes.

Why this recipe works

Coconut Rice Pancakes are thin, slightly sweet pancakes made from rice flour and coconut milk. They suit anyone wanting a gluten-free, dairy-free breakfast or snack with minimal ingredients and effort.

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Key takeaways

Gluten-free, dairy-free pancakes in 25 minutes.
Simple batter—no resting required.
Cook on medium heat for even browning.

Recipe guide

Coconut Rice Pancakes are thin, slightly sweet pancakes made from rice flour and coconut milk. They suit anyone wanting a gluten-free, dairy-free breakfast or snack with minimal ingredients and effort.

Make light, coconut-scented pancakes with four pantry ingredients.

  • Gluten-free, dairy-free pancakes in 25 minutes.
  • Simple batter—no resting required.
  • Cook on medium heat for even browning.

Ingredients and prep

You need: 1 cup rice flour, 2 tbsp sugar, 1 cup coconut milk, 2 tbsp coconut oil. Prep time 10 minutes. Measure ingredients and melt the coconut oil if solid.

Mixing the batter

In a bowl, whisk rice flour and sugar. Gradually add coconut milk while stirring until smooth and lump-free. Stir in 1 tbsp melted coconut oil; reserve 1 tbsp for cooking. Batter should be pourable but slightly thick—add a splash more coconut milk if too thick.

Cooking and serving

Heat a nonstick pan over medium heat and brush with the remaining coconut oil. Pour 1/4 cup batter per pancake, cook 2–3 minutes until edges set and bubbles form, flip and cook 1–2 minutes more. Makes about 6 small pancakes. Serve warm with fruit, syrup, or a sprinkle of toasted coconut.

Ingredients

  • 1 cup Rice flour
  • 2 tbsp Sugar
  • 1 cup Coconut milk
  • 2 tbsp Coconut oil

Instructions

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FAQs

Can I substitute another flour? Rice flour gives the light texture; tapioca or a gluten-free blend can work but may change chewiness and require liquid adjustments.
How to store leftovers? Cool completely, then refrigerate in an airtight container for up to 3 days; reheat in a skillet or oven to restore crisp edges.
Can I make the batter ahead? Yes—store batter covered in the fridge up to 24 hours; it may thicken, so stir in a little coconut milk before cooking.